Pixo lasagna rolls

Lemon Basil Lasagna Rolls

  • Recipes

  • May 30 2013

How to make your pasta plate a bit lighter, you ask?  You can still rock those hot skinny jeans and have that lasagna too! Here’s a favorite that you and your family will devour and love with zero guilt.

My to-die-for Lemon Basil Lasagna Rolls


  • 1 15-ounce container part-skim milk ricotta cheese
  • 1 tablespoon dried oregano  ** Dried herbs are a great way to add major flavor with no extra calories, and long shelf life makes them a great pantry staple.
  • 1 tablespoon dried basil
  • Sea salt, to taste ** Always use sea salt. Its all the flavor with less sodium than regular table salt
  • 12-15 lasagna noodles, cooked a few minutes shy of al dente (noodles will continue to cook in the oven, so be sure to leave a little crunch when boiling them)
  • 2 cups marinara sauce **Always a great item to have on hand! (good quality please, not high in sugar or sodium)
  • 1 cup fresh basil, whole leaves

Preheat the oven to 350 degrees F.

**Place the lasagna noodles in single layers, directly on a baking sheet to prevent pasta from sticking together!


In a medium bowl, blend the low-fat ricotta, lemon zest, dried herbs, and sea salt to taste.


On a clean cutting board, spread out 4 noodles. Top with roughly 3 tablespoons of ricotta mixture, spreading evenly over each noodle. Start at one end and work your way over the whole noodle, creating thin layers for less mess! Roll each noodle tightly across to make a compact spiral. Repeat with all 12-15 noodles.


Cover the bottom of a 13×9-inch baking dish with 1 cup of the marinara.

Place the rolled noodles neatly into baking dish and cover with the remaining cup of sauce.  Bake uncovered at 350 degrees for 30 minutes. Place on the middle rack for best results.

To serve, top with lemon zest and more fresh basil leaves. Enjoy with a perfect glass of Pinot Grigio. Buon Appetito!

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